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In sensory terms, 1,1-diethoxyethane and other acetals, acetoin, and sotolon are the main compounds formed from acetaldehyde in Sherry wines.
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582:"Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades"
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Zea, Luis; Serratosa, María P.; Mérida, Julieta; Moyano, Lourdes (2015).
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Except where otherwise noted, data are given for materials in their
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Comprehensive
Reviews in Food Science and Food Safety
267:InChI=1S/C6H14O2/c1-4-7-6(3)8-5-2/h6H,4-5H2,1-3H3
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277:InChI=1/C6H14O2/c1-4-7-6(3)8-5-2/h6H,4-5H2,1-3H3
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556:Volatile Compounds in Foods and Beverages
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380:−100 °C (−148 °F; 173 K)
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390:102 °C (216 °F; 375 K)
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521:CRC Handbook of Chemistry and Physics
270:Key: DHKHKXVYLBGOIT-UHFFFAOYSA-N
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280:Key: DHKHKXVYLBGOIT-UHFFFAOYAL
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432:(at 25 °C , 100 kPa).
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693:. You can help Knowledge by
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518:Lide, David R., ed. (2009).
495:"Data sheet of acetaldehyde"
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53:Acetaldehyde diethyl acetal
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559:. CRC Press. p. 553.
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59:Ethylidene diethyl ether
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755:Organic compound stubs
689:–related article is a
628:This article about an
760:Distilled drink stubs
422:1.3834 (20 °C)
37:Preferred IUPAC name
553:Maarse, H. (1991).
526:Boca Raton, Florida
397:Solubility in water
352: g·mol
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17:1,1-Diethoxyethane
687:distilled beverage
448:1,1-Diethoxyethane
436:Infobox references
41:1,1-Diethoxyethane
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566:978-0-8247-8390-7
539:978-1-4200-9084-0
524:(90th ed.).
444:Chemical compound
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360:Colorless liquid
223:CompTox Dashboard
109:Interactive image
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750:Ethoxy compounds
745:Distilled drinks
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502:. Retrieved
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452:acetaldehyde
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68:Identifiers
48:Other names
460:malt whisky
357:Appearance
310:Properties
147:100.003.010
734:Categories
504:2014-06-02
474:References
345:Molar mass
301:CCOC(C)OCC
211:5G14F9E2HB
120:ChemSpider
96:3D model (
75:CAS Number
530:CRC Press
168:203-310-6
160:EC Number
454:diethyl
129:13835836
85:105-57-7
740:Acetals
500:. Merck
402:46 g/L
366:Density
350:118.176
178:PubChem
563:
536:
468:acetal
464:sherry
456:acetal
294:SMILES
56:Acetal
31:Names
685:This
632:is a
498:(PDF)
259:InChI
98:JSmol
691:stub
634:stub
561:ISBN
534:ISBN
462:and
202:UNII
191:7765
594:doi
228:EPA
181:CID
736::
602:.
590:14
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450:(
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416:D
413:n
411:(
338:2
335:O
329:H
326:6
323:C
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226:(
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
